Edwin Goei says that the new version serves pizza that is "crisp, asymmetric, gnarled and pockmarked with char, the key signatures of a handmade pie." He finds the pizza here a bit different from its LA sibling (something I noticed as well). He says that Mozza Newport Beach is still calibrating its oven to get that same texture as the LA venue, where "the crust is somehow simultaneously rigid and ductile, requiring only a gentle tug to tear like tissue paper. Newport's dough is, by comparison, slightly overworked and thus chewier." While true, you should not be dissuaded from visiting the Newport Beach location, because the pizza is spectacular.